Chicken tinga is basically shredded chicken tacos. Traditionally, chicken is stewed with tomatoes, onions, and spices and eaten on a tostada shell with beans, cheese, lettuce, and tomato, but you can eat it however you like. Perfect for Cinco de Mayo or Taco Tuesday.
Serves 4-6
INGREDIENTS
1 1⁄2 # chicken (boneless, skinless breast or thighs)
1 tbsp oil
1 small onion, sliced
1 garlic clove, minced
1 tbsp (ancho) chili powder
1 tsp cumin
1 tsp (mexican) oregano
1⁄2 tsp adobo seasoning
14.5 oz can petite diced tomatoes 1 lime, juiced
salt & pepper to taste
DIRECTIONS
Heat oil over medium flame and saute onions until soft, about 4 minutes. Add garlic and spices and heat until fragrant, 1 minute. Salt and pepper chicken and place on top of onions in the pan. Pour over tomatoes and 1⁄2 can of water. Bring to a boil, reduce to simmer and cook, with the lid on, until chicken is cooked through, 160° or about 20 minutes.
Transfer chicken to a plate, increase the flame to high, and shred chicken with 2 forks into bite size pieces. When the sauce has reduced by half, return the chicken to the sauce and stir to coat. (If the sauce is too thick, add a little water.) Remove from heat and squeeze in lime juice, salt and pepper. Serve with your favorite taco toppings.
WATCH HOW TO MAKE IT
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